Salmon Cake with Shrimp Mousse

Yield: 6-8 cakes

 Ingredients:

·         8 oz Panko or Crackers (Saltine)

·         2 tsp Old Bay seasoning

·         1 lb medium shrimp cut into ¼” to ½” pieces

·         1 lb cooked salmon broken into ¼” to ½” pieces

·         3 large egg whites

·         Cilantro leaves to taste

·         1 tsp grated ginger

·         1 tsp chopped garlic

·         1 dash hot sauce (Tabasco)

·         1 tbs Cognac (optional)

·         1 shallot, finely diced

·         1/2 green bell pepper, finely diced

·         1/2 red bell pepper, finely diced

·         ½ yellow bell pepper, finely diced

·         1 tsp Kosher salt

Salmon cake ingredients                                      Shrimp Mousse ingredients

Breadcrumbs:

Using a food processor, combine panko with Old Bay seasoning until very fine. Remove and set aside.

Shrimp Mousse:  

Using a food processor add the shrimp, egg whites, cilantro, ginger, garlic, hot sauce, and salt. Process until well blended and the consistency of a loose paste. Chef’s tip: Add cognac if desired.

This is the consistency for the mousse – similar to mashed potatoes.

Making the Cakes:

Preheat oven to 375F.

In a large glass or stainless-steel bowl, combine the salmon, shrimp mousse mixture and peppers. Mix well until the salmon is coated with egg, be careful not to break up the salmon too much.

Using a scoop, divide into six balls and form a cake that is approximately 1.5" diameter by 1" thick. You can form the cakes by hand if you do not have a scoop. Roll into the panko or cracker crumbs until coated. Put the cakes in the freezer for about 10 minutes to make sure they are very cold.

Place Salmon in the panko mix and coat.

                               Shape as desired – we are using a square mold. Can use any shape to create salmon cakes.

In a non-stick sauté pan, heat 2 tablespoons butter on medium-high heat. Sauté the cakes until golden brown on one side.

Flip and bake in the 375F oven for 8-10 minutes or until internal temperature is 140F.

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